All About Brussels Sprouts

Cooked Brussels sprouts can vary in flavor depending on how you prepare them. When cooked, the texture softens, the bitterness mellows, and they adopt a rich, caramelized sweetness—especially when roasted or sautéed. Braised Brussels sprouts provide a buttery taste, while grilling brings out a slightly smoky flavor. 

Sautéing or roasting Brussels sprouts, which are the most popular ways to prepare them, results in high-flavor, low-bitterness dishes. Regardless of the cooking method, the key to avoiding overly mushy Brussels sprouts is to cook them just until they’re tender.

Growing Brussels sprouts

Brussels sprouts are typically ready to harvest when the tiny heads are firm, green, and 1 to 2 inches in diameter. They usually mature from the bottom of the stalk upward, so you should pick from the bottom. And unlike many veggies, Brussels sprouts improve in flavor after a frost, so many gardeners wait until after the first frost of the season to harvest.

To harvest, simply twist the sprout off the stalk, or cut it off with a sharp knife. Be sure to remove any yellowing leaves from the sprouts after picking.

Purchased Brussels sprouts

When purchasing fresh Brussels sprouts, look for heads that are firm, compact, and vivid green. They should be free from yellowed leaves and shouldn’t have any holes or browning, which could be signs of insect damage or spoilage. Smaller sprouts tend to be sweeter and more tender than larger ones. 

Avoid sprouts with a strong or unpleasant odor, as this may indicate that they’re past their prime. Before eating, trim the base and remove any loose or discolored outer leaves.

Brussels sprouts should be stored in the refrigerator. Place them in a plastic bag, but leave it open or punch small holes to allow for air circulation. The vegetable crisper drawer is an ideal place for them.

If you bought Brussels sprouts on the stalk, they can also be refrigerated as is. This can help the sprouts stay fresh for a little longer—simply snap off the sprouts as needed.

Yes, Brussels sprouts can be frozen, and it’s a great way to preserve their freshness if you have more than you can use right away. Blanching helps to preserve their color, flavor, and nutritional value. After blanching, drain them well and pat them dry to remove as much moisture as possible. Frozen Brussels sprouts can be stored for up to a year.

Brussels sprouts are primarily grown in cooler climates, as they prefer cooler temperatures and improve in flavor after a light frost. They are a member of the Brassicaceae family, which also includes cabbage, broccoli, kale, and collard greens. 

The largest producer of Brussels sprouts is the European Union, with the majority grown in the Netherlands, followed by the United Kingdom. California leads the US  in production, with the majority grown along the Central Coast from June to January.